lamb

I am excited about this month’s recipe, you see I never get to write them, I just test them before I show them to you. This month, however, I gave our two food edi­tors the month off and set out to complement our imported red wine of the month with an appropriate meal. The wine… read more »

Here’s a recipe that is a perfect mate to this month’s red wine se­lection: grilled leg-of-lamb served with a robust, though not piquant, sauce. But please read it all, before starting. Prepare the sauce ahead, reheating before serving. Allow 4 hours for preparation. The sauce is adapted for lamb using leftover bones and a technique… read more »

What do you get when you cross an entrepreneur and a nego­ciant? Vanino Wine Cellars. Steve Vagnino (drop the g for pronunciation) decided while in a hospital bed in 1985 that he was going into the wine business. What is interesting is that Steve is a native of St. Louis, Missouri and when he found… read more »